Center Cut Tenderloin Roast

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Tender is the Loin 2

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
30 min
Level:
Easy
Yield:
2 to 3 servings

Times:

Prep: 5 min
Inactive Prep: 40 min
Cook: 30 min
Total:: 1 hr 15 min

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Ingredients

1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin
1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
1 teaspoon vegetable oil

Directions

Preheat the oven to 250 degrees F.

Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.

Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.

Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.

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Comments & Reviews

recipe Center Cut Tenderloin Roast
Michael CHicago, IL 08-02-2009
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Great when you roast it at 450?
Rated: 5 stars out of 5

This is a terrific recipe that my wife and I enjoy a great deal but we find that it takes waaaaaaaaaaay too long at 250? . ... After 20 minutes, as the recipe specifies, it's not even close to rare. I seem to remember seeing Alton make this or something like it on Good Eats and I'm pretty sure he roasted it at 450? . Whether he did or not, that's what I'm doing from now on.Read more
recipe Center Cut Tenderloin Roast
Jack Baton Rouge, LA 06-04-2009
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Slap yo mama good! (You know, when it tasdtes so good that you get up from the table and slap yo mama cause shecan't cook dat good.)
Rated: 5 stars out of 5

Alton, everything went perfectly - even the 250 f temp. Served the cold leftovers with sour cream/horse radish sauce.
recipe Center Cut Tenderloin Roast
Tina Rochester, MN 05-01-2009
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Best Steak I've EVER had... no lie.
Rated: 5 stars out of 5

AB, you have done it again. I made this for a large group of friends tonight. I watched the show, butchered the PeSMO as... instructed, seasoned it, rested it, seared it, rested it, threw it in the oven, rested it, and WOW. No lie. Worth every stinking cent and every minute of time committed to it. Combined it with AB's side of creamy garlic mashed potatoes, and wtih one PeSMO fed 10 people, 7 of which were grown men. We all thought we had died and gone to steak heaven. Alton, this recipe is the bomb. Freaking awesome!!!Read more
recipe Center Cut Tenderloin Roast
steve buffalo, NY 04-10-2009
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Great BeefTenderloin
Rated: 5 stars out of 5

I decided to do the whole process. Bought the pizmo (whole beef tenderloin) and carved it exactly as shown by Alton on... "Tender is the Loin, part 1". He is also right about pricing. The Pizmo is 1/3 the price of individual cuts and you get alot of beef. I substituted garlic and thyme for cumin and I believe there's an error with the cooking temp, stated at 250. I did mine at 375 for 20min. the key is the internal temp, which is correctly stated at 135. That gives you a perfect medium rare. My 2 sons, who don't eat alot of meat, loved this. This will be a mainstay to make for family and friends.Read more
recipe Center Cut Tenderloin Roast
Scott Marietta, GA 02-24-2009
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its all good....Eats that is.
Rated: 5 stars out of 5

I love this recipe. no cumin (not a fan) and yes it takes longer but just wait till the probe thermometer says its done.... Also, did as Alton suggested and ended up with several meals out of a whole tenderloin. Turned out to be a great deal. From cleaning the tenderloin to portioning it out, this is a very instructive episode. Thanks Alton! Read more
recipe Center Cut Tenderloin Roast
Adam New York, NY 02-04-2009
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Unbelievable!!!
Rated: 5 stars out of 5

I made this once for a group of 6 and it was a huge hit! I had to make it again for another group and it only got better! I... will continue to make this for any gathering. I did follow the reviews and it takes a little longer than the recipe says but it is certainly worth the wait.Read more